Jennifer van de Ligt, Ph.D.Pandemic Puts Worker Health & Safety, Leadership Skills and Business Adaptability at Forefront

By Maria Fontanazza, Editor-in-Chief

The food system can move forward with less disruption only when the industry has leaders who understand the intricacies and the ripple effects of the challenges it faces, says Jennifer van de Ligt, Ph.D., director of the University of Minnesota Integrated Food Systems Leadership Program.


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Willem Ryan, AlertEnterprise, Inc.Security and Protecting Food Workers During COVID-19

By Willem Ryan, AlertEnterprise, Inc.

Technology plays a key role in facilitating ongoing coordination between human resources and security that bolsters food defense in a COVID-19 world.

Meatpacking Workers Sue OSHA Over Hazardous Working Conditions During COVID-19 PandemicMeatpacking Workers Sue OSHA Over Hazardous Working Conditions During COVID-19 Pandemic

By Food Safety Tech Staff

Three Pennsylvania workers from Maid-Rite Specialty Foods have filed a lawsuit stating that OSHA did not facilitate a safe working environment.

Food Fraud Quick Bites

Catching Cosmopolitan CriminalsCatching Cosmopolitan Criminals

By Susanne Kuehne, Decernis

A targeted operation seizes 12,000 tons of fraudulent products.

2020 Food Safety Consortium Virtual Conference Series Agenda Announced

By Food Safety Tech Staff

The event begins on September 3 and runs through December 17. Registration is open now.

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Chris Keith, FlexXrayCOVID-19:
We’re In This Together

By Chris Keith, FlexXray

Food manufacturers and distributors are being affected by the pandemic in many ways. Here’s how we can get through it.

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Resource Centers are single topic focused micro-sites within FoodSafetyTech.com that are portals of food safety and quality news, articles, white papers, case histories and videos.

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Upcoming Webinars
On-Demand Webinars

Instant Replay & Update: Is Your Plant COVID-19 Safe?Instant Replay & Update: Is Your Plant COVID-19 Safe?

The U.S. food industry is struggling to deal with the challenges of the COVID-19 pandemic, and the meat and poultry sector have been at the forefront of this issue. Using CDC and WHO Guidance, this webinar will provide practical tips on best practices to mitigate workplace exposure based on what is currently known about the COVID-19 virus. Recorded: July 14, 2020.

Food Safety & Environmental Monitoring in Food ProductionFood Safety & Environmental Monitoring in Food Production

This webinar will present a time saving, paperless, and cost-effective solution to manage an environmental monitoring program guided by ISO 22000. Attendees will learn how to identify critical control points for the testing process in food production laboratories and how implementing a LIMS can address food safety and quality industry trends and challenges. Recorded: May 19, 2020.

COVID-19 in the Food Industry: Mitigating and Preparing for Supply Chain DisruptionsCOVID-19 in the Food Industry:
Mitigating and Preparing for Supply Chain Disruptions

The COVID-19 pandemic has negatively affected consumers and businesses across the globe. As the virus is now spreading throughout American soil, the food industry is faced with mitigating the risk and minimizing the impact on business while ensuring that employees and consumers are protected. In the third webinar in this series, subject experts will discuss how to prepare for supply chain issues and disruptions. Recorded: April 24, 2020.

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